Maria João Pires de Bastos Cabrita

Maria João Pires de Bastos Cabrita

Food science and technology, Integrated no MED
Food science and technology
Integrated no MED

About

Personal Information

Institutional Emailmjbc@uevora.pt

Publications

CategoryPublication
Peer-Reviewed and Indexed Journals

Pereira C, Mendes D, Dias T, Garcia R, Da SMG, Cabrita MJ. 2021. Revealing the yeast modulation potential on amino acid composition and volatile profile of Arinto white wines by a combined chromatographic-based approach. Journal of Chromatography A461991. 10.1016/j.chroma.2021.461991Research Group involved: Food science and technology

Peer-Reviewed and Indexed Journals

Maléchaux A, Garcia R, Le DY, Pires A, Dupuy N, Cabrita MJ. 2021. Chemometric Discrimination of the Varietal Origin of Extra Virgin Olive Oils: Usefulness of 13C Distortionless Enhancement by Polarization Transfer Pulse Sequence and 1H Nuclear Magnetic Resonance Data and Effectiveness of Fusion with Mid-Infrared Spectroscopy Data. Journal of Agricultural and Food Chemistry. 10.1021/acs.jafc.0c06594Research Group involved: Food science and technology

Peer-Reviewed and Indexed Journals

Jiménez-Morillo NT, Palma V, Garcia R, Dias CB, Cabrita MJ. 2020. Combination of Stable Isotope Analysis and Chemometrics to Discriminate Geoclimatically and Temporally the Virgin Olive Oils from Three Mediterranean Countries. Foods 9:1855. 10.3390/foods9121855Research Group involved: Food science and technology

Peer-Reviewed and Indexed Journals

Garcia R, Carreiro E, Lima J, Gomes DSM, Costa FA, Cabrita M. 2020. Assessment of Dimethoate in Olive Oil Samples Using a Dual Responsive Molecularly Imprinting-Based Approach. Foods 9:618. 10.3390/foods9050618Research Group involved: Food science and technology

Peer-Reviewed and Indexed Journals

Cabrita MJ, Pires A, Burke AJ, Garcia R. 2021. Seeking a Fast Screening Method of the Varietal Origin of Olive Oil: The Usefulness of an NMR-Based Approach. Foods 10:399. 10.3390/foods10020399Research Group involved: Food science and technology

Peer-Reviewed and Indexed Journals

Almeida SCV, Gomes DSM, Cabrita MJ. 2020. Impact of SO2 and bentonite addition during fermentation on volatile profile of two varietal white wines. LWT 133:109893. 10.1016/j.lwt.2020.109893Research Group involved: Food science and technology

Peer-Reviewed and Indexed Journals

Martins N, Jiménez-Morillo NT, Freitas F, Garcia R, Gomes DSM, Cabrita MJ. 2020. Revisiting 3D van Krevelen diagrams as a tool for the visualization of volatile profile of varietal olive oils from Alentejo region, Portugal. Talanta 207:120276. DOI:10.1016/j.talanta.2019.120276Research Group involved: Food science and technology

Peer-Reviewed and Indexed Journals

Jiménez-Morillo NT, Palma V, Garcia R, Pereira JA, Dias CB, Cabrita MJ. 2020. Multivariate geostatistical analysis of stable isotopes in Portuguese varietal extra virgin olive oils. Microchemical Journal 157:105044. DOI:10.1016/j.microc.2020.105044Research Group involved: Food science and technology

Peer-Reviewed and Indexed Journals

Jiménez-Morillo NT, Cabrita MJ, Dias CB, González-Vila FJ, González-Pérez JA. 2020. Pyrolysis-compound-specific hydrogen isotope analysis (δ2H Py-CSIA) of Mediterranean olive oils. Food Control 110:107023. DOI:10.1016/j.foodcont.2019.107023Research Group involved: Food science and technology

Peer-Reviewed and Indexed Journals

Granja-Soares J, Roque R, Cabrita M, Anjos O, Belchior A, Caldeira I, Canas S. 2020. Effect of innovative technology using staves and micro-oxygenation on the odorant and sensory profile of aged wine spirit. Food Chemistry 333:127450. DOI:10.1016/j.foodchem.2020.127450Research Group involved: Food science and technology

Peer-Reviewed and Indexed Journals

Granja-Soares J, Roque R, Cabrita M, Anjos O, Belchior A, Caldeira I, Canas S. 2020. Effect of innovative technology using staves and micro-oxygenation on the odorant and sensory profile of aged wine spirit. Food Chemistry 333:127450. DOI:10.1016/j.foodchem.2020.127450Research Group involved: Food science and technology